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The master chefs of one of the Gulf Coast's most popular fishing and boating organizations have compiled their best recipes into one incredible collection. A game and fishing community that shares its passion as well as its meals, the more than 100 contributors have been fishing, hunting, and cooking their entire lives. From crabs to crawfish and doves to deer, the masterminds behind RodnReel.com reveal their secrets to preparing catches worthy of being served around the campfire.

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Editorial Reviews

From the Back Cover

In this cookbook, real sportsmen and outdoorsmen have developed meals worthy of being served around a campfire. Even without many of the conveniences found in fully stocked kitchens, these preparation instructions are not complicated. Almost one hundred contributors offer their favorite recipes for gumbos, seafood, wild game, sausages, jams, and even dog biscuits for the faithful companion.

Contributor bios in the back of the book introduce the chefs. Whether they were born in Louisiana, commute from Mississippi, or have migrated from places as far away as Alaska, they have found a community in RodnReel.com.

Mike Lane is the creator and publisher of RodnReel.com and RodnGun.com, which were among the first fishing Web sites in the United States. He is the coauthor of Angler's Guide to Fishes of the Gulf of Mexico, published by Pelican.

About the Author

Mike Lane is the creator of the Web sites RodnReel.com and RodnGun.com, which were among the first fishing Web sites in the United States. Lane has explored the Gulf of Mexico to depths exceeding 7,000 feet as a ROV pilot. He is past vice president and current board member of the Louisiana Outdoors Writers Association and a member of the Southeastern Outdoor Press Association. Laneís home overlooks the Mississippi River in New Orleans, Louisiana.

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This cookbook is a bit goofy, a lot homey, and just plain delightful. Not sure what to do with the game so proudly bagged? Am sure there is a recipe fitting somewhere in here! Got skunked? Just fill in with chicken or hamburger...it's mostly Cajun, and all comes out leaving the pot licked clean.